Tuesday, September 6, 2011

Vegan Bread Slices With Guava Spread

Hope everyone had a wonderful Labor Day Weekend! Last week, I asked readers which recipe category should have more variety. Guess which category had the most votes? Appetizers! For that reason, I wanted to make something that I could use to prepare appetizers during the weekend celebration and add more recipe variety all together. After careful consideration, I went ahead and made a loaf of vegan bread to serve with a buttery Guava Spread (SunButter and jelly for the kids). This is my first time making vegan bread. In fact, it's my first time making any kind of bread (or anything purposely vegan for that matter), and I was surprised to see great results...

Vegan Bread Loaf 

Ingredients:

 3 Cups Brown Rice Flour
 3 Teaspoons Xanthan Gum
¼ Cup Sugar
 1 Tablespoon Baking Powder
 1 Teaspoon Salt
¼ Cup Melted Vegan Butter (Earth Balance)
½ Cup Warm Water
 3 Teaspoons Ener-G Foods Egg Replacer (Plus 4 Tablespoons Water)
 1 Cup Plain Hemp, Soy, or Almond Milk

Preparation:

Mix all dry ingredients in a large bowl (flour, xanthan gum, sugar, baking powder, and salt). Add water and keep stirring. Mix melted butter, warm water, egg replacer (with additional water), and milk in a separate bowl. Pour into dry mixture and use a hand mixer on high for about 3 minutes. Bake at 400°F in a greased bread pan for 10 minutes. Cover pan with foil and bake for 50 more minutes. Let cool and slice... Enjoy!

Note: If not cooled properly before slicing, there's a possibility that the bread will break.

Guava Spread

Ingredients:

½ Cup Vegan Butter (Earth Balance)
 5 Tablespoons Guava Paste

Preparation:

Place ingredients in a food processor. Serve... Enjoy!

Note: Store in refrigerator for up to three days.

6 comments:

  1. Great recipe! I can see this with a little jelly for sure :)

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  2. I think that guava spread would be pretty darn good on just about everything!!! MMMM!!!

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  3. Any tips on subbing flax eggs or real eggs for the ener-g? I'm assuming 2 real eggs = the amount of ener-g + water called for in this recipe. Also, what about subbing something like canola oil for the melted butter? would it be a 1:1 substitution?

    Can't wait to try this!

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  4. Yeah, if you want to substitute the Ener-G for real eggs, just use two whole eggs. For butter substitution, use 2.5 tablespoons of canola oil. Please let me know how it goes! :)

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  5. The recipe turned out great! I did 1 egg + 1 white, 2.5 tablespoons of canola, and regular milk (just ran out of soy). I left everything else the same, including baking time, and it came out great! Anyway, I know I killed the whole vegan aspect, but what I really wanted was GF bread, and I was very happy with the result. :)

    I think next time I'd use less sugar, maybe 1 T instead of 1/4 c, to make it a little more suitable for savory uses too. Thanks for the great recipe + subs!

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